Beat Cream cheese and 1 teaspoon vanilla until fluffy.
Stir in nuts. Set aside.
Cut bread into ten - twelve 1-½"slices.
Cut a pocket into top of each piece.
Fill each pocket with 1-½ tablespoons of the cream cheese mixture.
Next, beat eggs, whipping cream, ½ teaspoon vanilla and nutmeg.
Dip filled bread into egg mixture being careful not to squeeze out filling.
Cook on lightly greased griddle both sides until golden brown.
Heat jam and juice in the microwave or on stovetop until warmed.
Pour over hot French toast.
Makes 10-12 servings.